The Bocuse d'Or (the ''Concours mondial de la cuisine'', World Cooking Contest) is a
biennial
Biennial means (an event) lasting for two years or occurring every two years. The related term biennium is used in reference to a period of two years.
In particular, it can refer to:
* Biennial plant, a plant which blooms in its second year and th ...
world
chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...
championship. Named for the chef
Paul Bocuse
Paul Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.
A student of Eugénie Brazier, he was one of the most prominen ...
, the event takes place during two days near the end of January in
Lyon
Lyon,, ; Occitan: ''Lion'', hist. ''Lionés'' also spelled in English as Lyons, is the third-largest city and second-largest metropolitan area of France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of t ...
,
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
[Chavich, Cinda, '']The Globe and Mail
''The Globe and Mail'' is a Canadian newspaper printed in five cities in western and central Canada. With a weekly readership of approximately 2 million in 2015, it is Canada's most widely read newspaper on weekdays and Saturdays, although it ...
'' (May 14, 2008)
Even chefs dream of statuettes
/ref>[Shore, Randy, ''The Vancouver Sun'' (January 9, 2009)]
/ref>[Appell, David, ''Los Angeles Times'' (July 23, 2008)]
Paul Bocuse could make French fast food the next nouvelle cuisine
/ref>[Stukin, Stacie, ''Time'' (January 18, 2007)]
/ref>[Abend, Lisa, ''Time'' (January 25, 2009)]
/ref>
The event is frequently referred to as the Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...
equivalent of the Olympic Games
The modern Olympic Games or Olympics (french: link=no, Jeux olympiques) are the leading international sporting events featuring summer and winter sports competitions in which thousands of athletes from around the world participate in a var ...
,[Smillie, Dirk, ''Forbes.com'' (June 5, 2007)]
French Toast
/ref>[Fabricant, Florence, ''The New York Times'' (May 28, 2008)]
/ref>[Lancaster, Deana, ''North Shore News'' (November 26, 2008)]
[Hallock, Betty, ''Los Angeles Times'' (January 26, 2009)]
American chef preps for cooking fame at France's Bocuse d'Or
/ref> though the International Exhibition of Culinary Art The International Exhibition of Culinary Art (in German: ''Internationale Kochkunst Ausstellung'' or IKA) termed the Culinary Olympics, is a quadrennial chef competition, and the biggest culinary exhibition in the world.Dixon, Rachel, ''The Guardi ...
in Germany is more officially titled the Culinary Olympics and is separated by an olympiad
An olympiad ( el, Ὀλυμπιάς, ''Olympiás'') is a period of four years, particularly those associated with the ancient and modern Olympic Games.
Although the ancient Olympics were established during Greece's Archaic Era, it was not until ...
, i.e. a period of four years.
History
Based on an event first arranged in 1983, when the ''Salon des Métiers de Bouche'' (Culinary Sector Exhibition and Trade Fair, later renamed ''Salon international de la restauration de l'hôtellerie et de l'alimentation'', SIRHA) took place in Lyon as "an exhibition organised by professionals for professionals". Paul Bocuse, appointed Honorary President of the exhibition, conceived the idea of a culinary competition to take place during the exhibition, with preparation of all dishes taking place live in front of an audience. Several gastronomy contests were already in existence, however none of them presented a "live performance" and consequently one could not actually see the work performed in the kitchens of the chefs' restaurants.
The initial Bocuse d'Or took place in January 1987. The SIRHA, having grown to become one of the biggest and most sophisticated food and culinary arts fairs in the world, also arranges other contests of culinary skill, including the '' Coupe du Monde de la Pâtisserie'' (World Pastry Cup) and in recent years ''Mondial du Pain'' (World of Bread Contest).
The audience atmosphere of the Bocuse d'Or evolved in 1997 when the support for the Mexican candidate included a mariachi
Mariachi (, , ) is a genre of regional Mexican music that dates back to at least the 18th century, evolving over time in the countryside of various regions of western Mexico. The usual mariachi group today consists of as many as eight violins, t ...
band, foghorns, cowbells, cheering and yelling from the stands, marking the beginning of a tradition of noisy spectator presence.[Hallock, Betty, '']Los Angeles Times
The ''Los Angeles Times'' (abbreviated as ''LA Times'') is a daily newspaper that started publishing in Los Angeles in 1881. Based in the LA-adjacent suburb of El Segundo since 2018, it is the sixth-largest newspaper by circulation in the Un ...
'': Daily Dish (January 27, 2009)
Tracking the Bocuse d'Or: Meet France's Philippe Mille
/ref> At first, the reigning champion nation was not permitted to participate in the following contest, but that rule was removed after the 1999 event when France was competing and did not win gold for the first time.[
France, the invariable home team, has won gold on eight occasions, while Belgium, Norway and Sweden have consistently finished in one of the top three placements.][Criscione, Valeria, '']The Wall Street Journal
''The Wall Street Journal'' is an American business-focused, international daily newspaper based in New York City, with international editions also available in Chinese and Japanese. The ''Journal'', along with its Asian editions, is published ...
'' (September 4, 2009)
A League of Extraordinary Chefs
/ref> Léa Linster
Léa Linster (born 27 April 1955) is a Luxembourg chef, and a gold medal winner of the 1989 Bocuse d'Or, the first and to date only woman to accomplish this.Curtis, Stephanie. ''Food Arts'' (May, 2006)Women who wear toques/ref>World Gourmet Summi ...
of Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small lan ...
became the first woman to win in 1989, and Rasmus Kofoed
Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d'Or, after previously taking the bronze medal in 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner ...
of Denmark became the first multiple medalist with bronze and silver in 2005 and 2007, and the eventual gold medal in 2011.[''Bloomberg.com'' (January 26, 2011)]
Danish Chef Rasmus Wins Bocuse D'or as Gourmets Pick World's Best Cooking
/ref> Prior to finishing in second place in 2015 and winning the competition in 2017, the U.S. team had not placed higher than sixth as in 2003 and 2009,
/ref> while the highest ranking of a North American chef was the fourth-place result of Canadian Robert Sulatycky in 1999.[Pawsey, Tim, '']Vancouver Courier
The ''Vancouver Courier'' was a Canadian semi-weekly local newspaper published in Vancouver, British Columbia, Canada, by the Van-Net chain owned by Glacier Media Group. In 2007, it was Canada's largest distributed community newspaper, with a wee ...
'' (January 23, 2009)
Dynamic duo invades France
The 2007 Bocuse d'Or was featured in the documentary film, ''El Pollo, el Pez, y el Cangrejo Real''.[ The U.S. effort leading up to the 2009 Bocuse d'Or is the subject of the book ''Knives at Dawn''.
The U.S. won second place in 2015 when Philip Tessier and Skylar Stover made history by becoming both the first Americans to mount the podium as well as the first non-European team to win silver. Coached by ]Gavin Kaysen
Gavin Kaysen (born 1979 in Thousand Oaks, California) is executive chef and owner of Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara all in Minneapolis. He received the James Beard Award for Best Chef: Midwest in 2018. Previous to his ...
, Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Founda ...
, Jerome Bocuse and Daniel Boulud
Daniel Boulud (born 25 March 1955 in Saint-Pierre-de-Chandieu) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known f ...
, this was an extraordinary milestone for a country that had competed every year since the competitions inception in 1987. In 2017 the U.S. won the competition, finishing ahead of Norway
Norway, officially the Kingdom of Norway, is a Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of Jan Mayen and t ...
in second place and Iceland
Iceland ( is, Ísland; ) is a Nordic island country in the North Atlantic Ocean and in the Arctic Ocean. Iceland is the most sparsely populated country in Europe. Iceland's capital and largest city is Reykjavík, which (along with its s ...
in third. The team's head chef was Mathew Peters and his ''commis'', or helper, was Harrison Turone. Both had previously worked at Keller's New York City
New York, often called New York City or NYC, is the List of United States cities by population, most populous city in the United States. With a 2020 population of 8,804,190 distributed over , New York City is also the L ...
restaurant Per Se
Per se may refer to:
* ''per se'', a Latin phrase meaning "by itself" or "in itself".
* Illegal ''per se'', the legal usage in criminal and antitrust law
* Negligence ''per se'', legal use in tort law
*Per Se (restaurant)
Per Se is a New Ameri ...
.
Semi-finals
After its 20th anniversary, the format was expanded, with the first Bocuse d'Or Asia contest taking place in May 2008 in Shanghai
Shanghai (; , , Standard Mandarin pronunciation: ) is one of the four direct-administered municipalities of the People's Republic of China (PRC). The city is located on the southern estuary of the Yangtze River, with the Huangpu River flow ...
and Bocuse d'Or Europe in July 2008 in Stavanger
Stavanger (, , American English, US usually , ) is a city and municipalities of Norway, municipality in Norway. It is the fourth largest city and third largest metropolitan area in Norway (through conurbation with neighboring Sandnes) and the a ...
. The inaugural winners were Yasuji Sasaki
Yasuji Sasaki (born February 28, 1967) is a Japanese chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the ...
from Japan and Geir Skeie of Norway, respectively.[Holt, Morten, ''Horecanytt'' (August 15, 2008)]
Bocuse d'Or-nasjonene er klare
Skeie went on to win the 2009 world final.[Sciolino, Elaine, ''The New York Times'' (January 28, 2009)]
/ref>[
The inaugural ]Bocuse d'Or USA The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Danie ...
competition took place at Epcot
Epcot, stylized in all uppercase as EPCOT, is a theme park at the Walt Disney World Resort in Bay Lake, Florida. It is owned and operated by The Walt Disney Company through its Parks, Experiences and Products division. Inspired by an unreal ...
in September 2008, and an escalated effort followed with Team USA provided with a preparation budget near $500,000 ahead of the 2009 finals, citing that many European nations often have budgets of more than $1 million. Team USA was represented by Timothy Hollingsworth
Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awar ...
, then sous-chef at French Laundry
The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredie ...
, coached by Roland Henin
Roland G. Henin is an American chef, and the corporate chef and chief culinary ambassador for Delaware North Companies. He is one of approximately 60 certified master chefs in the U.S. and has been recognized as an accomplished chef, culinary teach ...
.['']Reuters
Reuters ( ) is a news agency owned by Thomson Reuters Corporation. It employs around 2,500 journalists and 600 photojournalists in about 200 locations worldwide. Reuters is one of the largest news agencies in the world.
The agency was estab ...
'' (September 28, 2008)
Bocuse d'Or USA Announces Winner
Paul Bocuse stated, "I hope he U.S. teamwill win because we'd really like this competition to cross the Atlantic".[ Ultimately, Hollingsworth also placed sixth.][Abend, Lisa, ''Time'' (January 28, 2009)]
No Medal for U.S. at Cooking Olympics
/ref>
The Bocuse d'Or USA 2010 took place at the earlier February 2010 date arranged at The Culinary Institute of America
The Culinary Institute of America (CIA) is a private culinary school with its primary campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first t ...
in Hyde Park, New York
Hyde Park is a town in Dutchess County, New York, United States, bordering the Hudson River north of Poughkeepsie. Within the town are the hamlets of Hyde Park, East Park, Staatsburg, and Haviland. Hyde Park is known as the hometown of Frankl ...
. The winner was James Kent James Kent may refer to:
*James Kent (jurist) (1763–1847), American jurist and legal scholar
* James Kent (composer) (1700–1776), English composer
*James Kent, better known as Perturbator, French electronic/synthwave musician
*James Tyler Kent ...
who represented Team USA in Lyon in 2011, eventually placing tenth.[Gallagher, Aileen, ''New York Magazine'': Grub Street (February 7, 2010)]
New Yorker Will Represent U.S. at Bocuse d'Or
/ref>[Weiss, Jan, ''Dine Magazine'' (February 6, 2010)]
James Kent Wins Bocuse d’Or USA
The Bocuse d'Or Asia 2010 was again arranged in Shanghai in March 2010, won by the Malaysian all-women team of See Lay Na. The Bocuse d'Or Europe 2010 arranged in Geneva
Geneva ( ; french: Genève ) frp, Genèva ; german: link=no, Genf ; it, Ginevra ; rm, Genevra is the List of cities in Switzerland, second-most populous city in Switzerland (after Zürich) and the most populous city of Romandy, the French-speaki ...
in June 2010 was won by Danish previous Bocuse d'Or bronze and silver medalist Rasmus Kofoed
Rasmus Kofoed (born 1974) is a Danish chef and restaurateur who won the gold medal at the 2011 Bocuse d'Or, after previously taking the bronze medal in 2005 and the silver medal in 2007 in the same competition. He is the head chef and co-owner ...
, who went on to win the 2011 world final.[
Ahead of the Bocuse d'Or 2013, the Bocuse d'Or USA regional final was arranged in late January 2012 again at The Culinary Institute of America, ]Richard Rosendale
Richard Rosendale is an American chef. He was the U.S. candidate selected to perform at the international Bocuse d'Or 2013 in France.
Career
Richard Rosendale was the youngest member of ACF Culinary Team USA since the team's inception, and was o ...
becoming the selected U.S. contestant, while the Bocuse d'Or Europe was arranged in Brussels
Brussels (french: Bruxelles or ; nl, Brussel ), officially the Brussels-Capital Region (All text and all but one graphic show the English name as Brussels-Capital Region.) (french: link=no, Région de Bruxelles-Capitale; nl, link=no, Bruss ...
in late March 2012 with the gold medal won by Norwegian chef Ørjan Johannessen. The Bocuse d'Or Asia taking place in June 2012, again in Shanghai, was won by Yew Eng Tong representing Singapore.
Criticism
For the 2005 Bocuse d'Or, the Spanish delegation had chosen an innovative presentation inspired by Salvador Dalí
Salvador Domingo Felipe Jacinto Dalí i Domènech, Marquess of Dalí of Púbol (; ; ; 11 May 190423 January 1989) was a Spanish Surrealism, surrealist artist renowned for his technical skill, precise draftsmanship, and the striking and bizarr ...
motifs; for the fish course a serving vessel in the shape of a one-meter-high crystal egg, as a part of an ambitious campaign at the cost of near €
The euro sign () is the currency sign used for the euro, the official currency of the eurozone and unilaterally adopted by Kosovo and Montenegro. The design was presented to the public by the European Commission on 12 December 1996. It consists ...
1 million to achieve a good result in the competition. However, the Spanish candidate finished in the next to last place (a cited reason was that the warm dish produced such condensation
Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor to ...
to the inside of the egg that the judges were nearly unable to see the presentation), producing heated reactions from the Spanish delegation who called the jury old-fashioned and outdated,[ and members of the Spanish media who claimed that the chauvinistic jury despised the creativity of Spanish cooking and called the Bocuse d'Or a competition for ]buffet
A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...
and catering
Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.
History of catering
The earliest account of major services be ...
.
Controversy arose during the 2007 Bocuse d'Or, as allegations of cheating were raised against the winning chef Fabrice Desvignes
Fabrice Desvignes (), born in 1973, is a French chef, and winner of the 2007 Bocuse d'Or.Bremner, Charles. Tourres, Marie. ''The Times'' (January 29, 2007)We were whipped by cheat chef, say the losing cooks/ref> Desvignes is a second chef at the P ...
, due to the late delivery of two metal containers leading to claims that these contained prepared precooked ingredients.[Bremner, Charles. Tourres, Marie. ''The Times'' (January 29, 2007)]
We were whipped by cheat chef, say the losing cooks
/ref> A contest director responded that the containers were delivered to Desvignes two minutes before he started work because snow delayed their overnight arrival, and these contained silverware and ''foie gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding).
Foie gras is a popular and well-known delicacy ...
'', not prohibited by the rules.[ Two days later the German daily newspaper '']Die Welt
''Die Welt'' ("The World") is a German national daily newspaper, published as a broadsheet by Axel Springer SE.
''Die Welt'' is the flagship newspaper of the Axel Springer publishing group. Its leading competitors are the ''Frankfurter Allg ...
'' published the article "Gourmet-Skandal: Ist der weltbeste Koch wirklich ein Franzose?" (Gourmet Scandal: Is the World's Best Chef Really a Frenchman?), featuring testimony by the German assistant chef Khabbaz Hicham who described four men that brought black crates with prepared and semi-prepared ingredients, an hour and thirty minutes into the competition.[Fiskå, Borghild, '']Aftenposten
( in the masthead; ; Norwegian for "The Evening Post") is Norway's largest printed newspaper by circulation. It is based in Oslo. It sold 211,769 copies in 2015 (172,029 printed copies according to University of Bergen) and estimated 1.2 million ...
'' (May 5, 2008)
Et fransk narrespill
The controversy led to amendments to the rules for future Bocuse d'Or contests, with the addition of a Kitchen Supervising Committee to control the candidate products and equipment.
Competition
The qualification format has seen changes over the years, with a restructured scheme ahead of the 2009 Bocuse d'Or. 24 countries compete in the world finals, having achieved entry through different means: The top 12 finalists of the Bocuse d'Or Europe qualify, from a pool of 20 nations; the top 4 finalists of Bocuse d'Or Asia qualify, from a pool of 12 nations; the top 3 finalists of the Copa Azteca Latin American competition qualify, from a pool of 12 nations. Furthermore, 3 entrants are selected from national application, as well as 2 wild card selections.
Each team consists of two chefs, one lead chef, and a commis
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitch ...
/assistant chef who must be under 22 years of age at the time of the competition.[ The team has 5 hours and 35 minutes to prepare two elaborate presentations, a meat dish and a fish dish.][Houck, Jeff, ''The Tampa Tribune'' (September 24, 2008)]
A Top Chef Looks Ahead To America's Next Generation
/ref>[La Rose, Lauren, ''The Canadian Press'' (May 28, 2008)]
Canadian chef to battle for culinary honours
/ref> Taking place in an open "culinary theatre", fully equipped kitchens are lined up side by side, facing an area for the jury, members of the press and audiences,[ with spectator numbers limited to ca. 1,000 people.][ From the 2009 contest, a designated coach located on the outside of the kitchen area is permitted to communicate with the team.] Also as of 2009, inspectors control equipment and products the backstage zone, as no vegetables may be pre-cut, although teams may pre-peel garlic, portion oil, salt, flour and other ingredients, and bring stock
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
s made in advance.[Sciolino, Elaine; Katz, Basil, ''The New York Times'': Diner's Journal (January 27, 2009)]
Blogging the Bocuse d’Or Competition
/ref>
The jury consists of 24 renowned chef judges who make their evaluations based on the level of perfection in the presentation, in terms of technical skill, cooking sophistication, creativity and visual beauty. The jury is divided into two groups of 12, each half to judge either the fish dish or the meat dish.[ The food's quality determines two-thirds of the score, 40 points; presentation determines 20 points. In the event of a tie, another 20 points will be awarded based on factors such as organization, teamwork, cleanliness and lack of waste.][ Judges have included ]Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with un ...
, Ferran Adrià
Ferran Adrià i Acosta (; born 14 May 1962) is a Spanish chef. He was the head chef of the ''El Bulli'' restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the ...
, Wolfgang Puck
Wolfgang Johannes Puck (born July 8, 1949) is an Austrian-American chef and restaurateur.
Early life and career
Puck was born in Sankt Veit an der Glan, Austria. He learned cooking from his mother, who was a pastry chef. He took the surname o ...
,[ ]Eyvind Hellstrøm
Eyvind Hellstrøm (born 2 December 1948) is a Norwegian chef and formerly the part owner of Bagatelle restaurant, a two- Michelin-starred restaurant in the city of Oslo. He was the president of the 2008 Bocuse d'Or Europe, is frequently a judge a ...
, Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Founda ...
and past winners such as Fabrice Desvignes, Mathias Dahlgren
Mathias Dahlgren (born 10 March 1969 in Umeå) is a Swedish chef, who won the culinary championship Bocuse d'Or in 1997.Andersson, Malin, ''Mat och Vänner'' (#3, 2008).
Four times selected the Swedish Chef of the Year, Dahlgren ran t ...
and Léa Linster
Léa Linster (born 27 April 1955) is a Luxembourg chef, and a gold medal winner of the 1989 Bocuse d'Or, the first and to date only woman to accomplish this.Curtis, Stephanie. ''Food Arts'' (May, 2006)Women who wear toques/ref>World Gourmet Summi ...
.
The chef with the highest overall score is awarded the Bocuse d'Or trophy, a golden effigy of Paul Bocuse in his chef's outfit,[ receiving the grand prize of €20,000. The Silver Bocuse medalist receives €15,000, and the Bronze Bocuse medalist receives €10,000.][ Additional prizes are awarded for the best fish and meat dishes, best national culinary identity, best apprentice and best posters.][
]
2013 rule changes
Ahead of the 2013 event, a set of alterations to the rules were announced in November 2012. In contrast to previous years when the fish and meat themes were announced six months ahead of the finals, the announcement of the fish theme was withheld until two months before the competition in order to "encourage the chefs to display even more creativity and spontaneity."[Rodbard, Matt, ''Food Republic'' (November 26, 2012)]
Bocuse d’Or Competition Announces Fish Course, Other Top Cheffian Changes
/ref> At this time, other changes were announced concerning the allowed condiments, that "on the eve of the contest, the candidates will have 30 minutes to choose seasonal fruit and vegetables from the five continents market" to prepare two of the three garnishes in the contest, and the third garnish would be "typical of the candidates’ respective countries," with an aim to "highlight the different national culinary heritages and encourage diversity".[
Further changes describe that the candidates with their coach and commis, having acquired the ingredients, "will have one hour in which to design and write down the recipe for their dish".][ Finally, the competitions depart from the large tray presentation format of previous years as the candidates this time are required to prepare fourteen plates "in order to remain close to the actual restaurant environment."][
]
Medalists
References
List of prizewinners
; ; Bocusedor.com
;Footnotes
External links
Bocuse d'Or official site
{{in lang, fr, en
gastronomy
Cooking competitions in France
Recurring events established in 1987
1987 establishments in France